• 2 quails
  • 25 g of chopped bacon
  • 75 g of minced beef
  • 20 g of raisins
  • 20 g of pine nuts
  • 10 g of salt
  • 1 tablespoon of ground black pepper
  • 30 g of olive oil
  • 1 sprig of rosemary
  • 15 g of butter


Before starting this recipe, ask your butcher to bone the quails in order to stuff them. However, it is important to take into account that both the wings and the legs must be maintained on the bone to facilitate trussing.

Once the quails have been prepared, the stuffing can be made.

To start, take a bowl to prepare the mixture.  Next, add the meat with the raisins, pine nuts, salt and pepper, all previously chopped.

With all the ingredients in the bowl, mix well with your hands.

Then, stuff the quails making a ball of approximately 75 g, which will substitute the quail carcass..

After that, carefully close the quail, truss it and place it in a vacuum bag with oil and salt. Cook in the SmartVide sous-vide cooker for 35 minutes at 70ºC.

After this time, move the quails to a pan with oil to brown them on all sides. When all the sides have been browned, lower the heat and add 15 g of butter and a sprig of rosemary. Baste the quails until achieving an even colour.

Quail is a very delicate poultry meat, which can make it difficult to handle and to cook. In this case, low-temperature cooking makes it possible to maintain all the properties of the product without losing its delicacy and quality.

Notes from the chef
Stuffed quail